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Dependable Eats

Green Beans

A simple recipe, but how my grandmother made green beans. They are good for your heart!

Ingredients

  • Green beans
  • Salt

Directions

  • Snap beans and wash; place in pot
  • Add 1″ water to beans; cover and heat to boiling
  • Add 1/2 tsp salt per 1 cup of water when cooking is half finished
  • Cook until tender (15-30 minutes) then drain
  • Season with salt and pepper to taste and serve

Macaroni and Cheese

This macaroni and cheese is one of my dad’s specialties. It’s a little different approach, using the microwave to make a creamy sauce.

Ingredients

  • 8 oz elbow macaroni
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cup milk
  • 2 cups shredded cheese
  • Pepper to taste

Directions

  • Cook macaroni according to package instructions
  • While macaroni is cooking, melt butter in 2-quart dish; stir in flour and add pepper to taste; stir until it makes a paste
  • Slowly add milk to paste mixture, stirring constantly
  • Microwave mixture uncovered on high 4 minutes
  • Stir well, then microwave 1 more minute on high (should start to thicken and have a few lumps)
  • Stir well then microwave 1 final minute on high
  • Add shredded cheese to mixture then add noodles; stir well
  • Cover and microwave 12 minutes at 50% power

Grilled Vegetables in Foil Packets

I can’t count the number of times we’ve made vegetable packets. The best part is that you can tailor each person’s packet to the vegetable mix they enjoy most.

Ingredients

  • Zucchini, sliced
  • Yellow squash, sliced
  • Green pepper, sliced or cubed
  • Red pepper, sliced or cubed
  • Onion, halved and sliced
  • Broccoli florets
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1 Tbsp Italian seasoning
  • 3 Tbsp lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions

  • Preheat grill to medium heat
  • Create foil packets and add vegetables
  • Combine all dressing ingredients, drizzle over vegetables
  • Seal packets and grill 30 minutes, turning packets once

Stuffing

This Food.com recipe is a fixture at our Thanksgiving dinners. We add raisins for a bit of sweet and usually bake as a side dish, but you could also stuff into your turkey.

Ingredients

  • 2 medium onions, diced
  • 2-3 stalks celery, finely chopped
  • 2 Tbsp butter
  • 1/2 tsp poultry seasoning
  • 2 cups chicken broth
  • Hot water
  • 2 pkgs Stove Top Stuffing
  • Raisins

Directions

  • Preheat oven to 325°
  • Saute onions and celery in butter; sprinkle poultry seasoning
  • Add raisins; set aside to cool slightly then toss mixture into stuffing mix
  • Heat broth through and set aside; read directions on stuffing mix and add enough hot water to make up for required liquid
  • Pour over stuffing mixture and mix well
  • Bake in covered dish 15-25 minutes

Crock-Pot Cream Corn

My mom and I have tried numerous cream corn recipes to try to replicate the taste and texture of my grandmother’s version. This is the recipe we now use each Thanksgiving.

Ingredients

  • 20 oz frozen corn
  • 1/2 cup butter
  • 8 oz pkg cream cheese
  • 1.5 Tbsp sugar

Directions

  • Cook on low in Crock-Pot for 4 hours, stirring occasionally, until ingredients are well blended
  • For large Crock-Pot, double or even triple ingredients

Award-winning Fruit Salad

I made this Pioneer Woman recipe for a “Saladpalooza” contest at my work, and took home first place. Mix up the fruits based on what is in season, this recipe never fails.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • Juice of 1 orange
  • Zest of 1 orange
  • 2 whole vanilla beans, caviar scraped out (or 2 tsp vanilla extract)
  • 4 pints strawberries, halved
  • 2 pints blueberries
  • 2 cups red grapes, halved
  • 2 cups green grapes, halved
  • Mint leaves for garnish (optional)

Directions

  • Place sugar, water, orange juice and zest into a small saucepan; stir to combine
  • Bring to boil, then turn heat to low and simmer 15-20 minutes to thicken slightly
  • Set aside to cool, then store in fridge until completely cooled
  • Mix together fruit in large bowl and pour syrup over top; toss and serve

 

Cucumber, Tomato and Feta Salad

Love this fresh salad, especially in the summer when tomatoes are in season. Recommend allowing it to sit at room temperature for about 30 minutes before serving to let the flavors meld.

Ingredients

  • 1 pint of halved cherry tomatoes
  • 2 medium cucumbers, diced
  • 1/2 medium red onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup shredded fresh basil leaves
  • 1 Tbsp red wine vinegar
  • 1/2 tsp honey (or raw sugar)
  • 2 Tbsp olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt

Directions

  • In a large bowl, combine cucumbers, tomatoes, onion, basil and feta; toss to mix
  • Whisk oil, vinegar, honey (or sugar), salt and pepper in a small bowl or jar
  • Drizzle dressing over salad and toss to coat

Crock-Pot Roast

This “to die for” Crock-Pot roast recipe came from Food.com. Could add in vegetables to make it a one-pot meal.

Ingredients

  • 4-5 lb beef roast
  • 1 pkg brown gravy mix
  • 1 pkg dried Italian salad dressing mix
  • 1 pkg Ranch dressing mix
  • 1/2 cup water

Directions

  • Place beef roast in Crock-Pot
  • Mix the dried mixes together in a bowl and sprinkle over roast
  • Pour water around roast
  • Cook on low for 7-9 hours

Crock-Pot Sesame Chicken

An easy and healthy alternative to a takeout favorite. Works great with a side of broccoli, and it is easy to spice up or down depending upon your tastes.

Ingredients

  • 2.5 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup honey
  • 1/2 cup soy sauce
  • 4 Tbsp diced onion
  • 2 Tbsp ketchup
  • 2 Tbsp Sriracha (if you prefer less spice, use 4 Tbsp ketchup and no Sriracha)
  • 2 Tbsp canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 tsp cornstarch dissolved in 6 Tbsp water
  • Sesame seeds

Directions

  • Spray slow cooker with cooking spray or use liner
  • Season chicken with salt and pepper and place on bottom
  • Combine honey, soy sauce, onion ketchup, Sriracha, oil, garlic and pepper flakes in a small bowl; pour over chicken
  • Cook on low for 3-4 hours or until chicken is just cooked through
  • Remove chicken from Crock-pot, leaving sauce
  • Dissolve cornstarch in water and pour into Crock-Pot; stir
  • Replace lid and cook sauce on high for 10 minutes
  • Cut chicken in bite-sized pieces then return to Crock-Pot; toss with sauce
  • Sprinkle with sesame seeds and serve over rice

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